Oolong tea is semi oxidized which is one of the reasons it has such a unique character. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process.
Because they are more full bodied than green teas, oolong teas must not be picked too early or at too tender a stage. They must be produced immediately. Unlike leaves for green tea, those destined to be oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what makes the edges oxidize faster than the center. After 15-25 minutes the tea is fired, locking in the special flavor profile.
The name Tie Guan Yin (Iron Goddess of Mercy) came from a farmer named Mr. Wei. At the temple dedicated to Kuan Yin he was asked what is the name of his special tea. It must be called Ti Kuan Yin in honor of the iron statue to Kuan Yin he replied. As the name was a good one, it has never been changed.
Infuse a tablespoon of leaves in a small pot for just about a minute. The tea is then re-infused and served 2 or 3 more times. Each infusion yields a different liquor and experience from the proceeding cup.
